Ingredients (4 servings)

• 4 Aviko Gratins Cream & Cheese
• 250 ml whipped cream 
• 1 tbs Pazazas spice mix or smoked paprika 
• 1 clove of garlic 
• 12 padrón peppers 
• 8 tbs extra virgin olive oil 
• 24 small Spanish meatballs (albondigas) 
• 24 peeled, raw prawns in garlic marinade
• Juice of ½ a lemon 
• 1 tsp honey 
• 25 g mixed baby salad leaves 
• Skewer

Preparation method

Ca. 30 minutes + 25 minutes oven

• Heat the cream together with the Mallorcan spice mix to make a cream sauce. Grate or chop the garlic finely and add it to the sauce. Reduce the mixture to form a slightly thickened yellow-orange creamy sauce. Add salt to taste. Keep the sauce warm or allow to cool for reheating later. 
• Prepare the gratins in accordance with the instructions on the packaging. 
• Heat the grill pan. Mix the padrón peppers with 2 tablespoons of olive oil. Grill them for approximately 5 minutes, until just done and beginning to blacken. 
• Thread a combination of 2 meatballs, 2 prawns and one padrón pepper onto each skewer. Brush the skewers with 3 tablespoons of olive oil and grill them for a further 5 minutes in the grill pan. Turn them occasionally. 
• Beat together the remaining 3 tablespoons of olive oil, the lemon juice and the honey to form a dressing. Season to taste with salt and pepper. 
• Place a gratin on each of the 4 plates. Insert 3 pinchos in each gratin. Arrange the salad in the centre of the pinchos and drizzle with the dressing. Spoon the Mallorcan cream sauce around the gratins. 

Tip: This dish is also ideal as a shared dining dish. Simply make a larger amount, depending on the number of persons.